Classic Cuisine Made Exceptional
Formerly known as the Chameleon, this restaurant now boasts an updated, more refined atmosphere -- including a sophisticated new cocktail menu -- but maintains the same farm-to-table spirit of its predecessor. Headed by Chef Andrew Weinzirl and his wife, Laura Marino, who prepares the desserts, the restaurant features dishes as comforting and familiar as fried chicken or pork and beans, crafted with carefully chosen ingredients and accompaniments that transform them into something truly special.

"For a pork and beans entrée, it's a brine of molasses and apple cider that gives the pork chop its delectable flavor and bits of braised pork belly that make the baked black-eyed peas taste so wonderful." -- The Baltimore Sun